It’s that wonderful time of the year again and we are all rushing around like headless turkeys (boom boom). Calm down, it’ll be grand, the shops won’t run out of food and your local wine merchant won’t run out of drink. However, it does pay to plan away and get the best of stuff in before the mayhem. Talk to your local shop and take their advice on what to drink and when.
It’s also that time of year when people are worried about what they’ll eat and drink from Dec 25-Jan 1. When really we should be worried about what we eat and drink from Jan 1-Dec 25. That’s when the real damage is done.
Anyway, we can forget about it all for a short while. Here is a guide to the perfect Christmas Day.
Breakfast in bed with Smoked Salmon and Scrambled Eggs, served with a Bellini (2 teaspoons of Peach Puree topped up with Prosecco Riondo Frizzante), a small glass of Bollinger NV Rose or Special Cuvee Champagne.
Off to church with a glow in your cheeks. Don’t forget to stick the Turkey in the oven. Back to the house and invite the neighbours in for some mulled cider and mince pies.
MULLED ORCHARDS THIEVES CIDER
· 1 660ml Orchard Thieves
· 1 red apple
· 5 cloves
· Pinch of nutmeg
· 2 tsp granulated sugar
1. Wash the apple, slice, and then stud with cloves. Place in a large boiling pan and pour in the Orchard Thieves. Stir in the nutmeg and sugar, bring to the boil.
2. Reduce the heat and simmer for 10 minutes
3. Serve hot, straight from the pan garnished with sliced apple and pomegranate seeds.
If you are the male in the house you can now have a 30-minute nap, whilst the lady of the house peels the potatoes and veg… just a wee joke!
To help you with the veg prep, pour yourself a glass of Bubbly with Sartori Erfo Prosecco or a lovely refreshing Marques de Caceres Albarino. If you’re looking for a
simple crowd pleaser, try Waka Taua New Zealand Sauvignon Blanc. The aromatic full vibrant flavours of the Sauvignon grape will refresh your palette and keep you going.
THE CHRISTMAS DINNER.
Prawns or Salmon are best served with a full flavoured Chardonnay; the best example is Ropiteau Chablis or if you prefer new world try Wildcard Chardonnay from Australia. Soup is difficult to match, just continue with the first wine.
Turkey and Ham with all the trimmings; If you prefer red wine choose a light red, Pinot Noir or Gamay grape. Ropiteau Fleurie, The Crossings or Santa Rita 120 Pinot Noir are all perfect. If you prefer white wine, try a McGuigan Pinot Grigio. A medium-bodied Chardonnay such as Nederburg Wine Masters Reserve Chardonnay will also do the trick.
Try a big red such as Marques de Caceres Crianza from the Rioja or the top new world red, Indomita Grand Reserva Cabernet Sauvignon. If you prefer white wine with duck, try an off dry Chenin Blanc from Drostdy-Hof or Peter Lehmann Portrait Riesling.
Shiraz, Cabernet or Tempranillo will do the trick. Mc Guigan Founders Barossa Valley Shiraz or Coonawarra Cabernet Sauvignon are both big, juicy and full bodied reds. Rioja also works well with Beef; any from the Marques de Caceres range will complement roast beef perfectly.
Simply must be Red Bordeaux; The Chateau Le Grand Chaplain Bordeaux is an outstanding value Merlot Cabernet blend. McGuigan Merlot will also work; whilst Chocolate Box Cabernet or Tempus Two Shiraz will also go down a treat.
A Medium priced red such as Marques de Caceres Crianza Rioja, an Italian Montepulicano or Chianti also will help this go down.
Enjoy any one of a superb, ½ bottle range of Dessert Wines. Nederburg Late Harvest from South Africa, Tempus Two Botrytis Semillon from Australia are the ultimate way to cleanse your palate at the end of a meal.
TO FINISH OFF THE MEAL (FINISH YOU OFF ALSO)
Retire to the sofa with a large glass of Taylor’s LBV Port or ,if you’re pushing the boat out, Taylor’s Vintage 2012.
ST STEPHEN’S DAY
Repeat as per Christmas Day.